Heirloom Tomato Phyllo Tart w/ Ricotta
Heirloom tomatoes are at their peak here at Spade & Plow Organics. While they are delicious enough to eat right off the vine, heirloom tomatoes are perfect for crafting beautiful dinner presentations. To learn more about Spade & Plow Heirloom varieties check out our blog, Rainbow Tomato, for more heirloom profiles.
Selection & Storage: The freshest selection of heirloom tomatoes can be found in this week’s Spade & Plow CSA box or at your local farmers market. Select tomatoes that are firm with no visible bruising. To store tomatoes, rest them on a shaded corner of your countertop, or in a brown paper bag on the counter. When tomatoes are refrigerated or stored at temperatures below 60° F, they tend to turn mealy. Keep them away from direct light and enjoy them within 3 to 5 days.
This week’s recipe is featured by Girl vs. Dough. Stephanie celebrates the fresh flavor of heirlooms in a phyllo tart form. By mixing in lemon zest with the ricotta, this dish is refreshing and zingy.
Heirloom Tomato Phyllo Tart w/ Ricotta Recipe:
Ingredients:
1 roll (about 21 sheets) Athens Fillo Dough
1/4 cup olive oil
1 + 1/4 cups ricotta cheese
1 tablespoon chopped fresh basil, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
1/2 teaspoon lemon zest
Salt and pepper, to taste
1 + 1/2 to 2 lbs tomatoes, sliced to 1/4-inch thickness
Recipe
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Lay 1 sheet of phyllo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest, and salt and pepper to taste until well combined. Spread evenly on top of phyllo dough, leaving a 1-inch border along edges.
Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until the dough is golden brown and flaky.
Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.
